These chocolate chili bites take just 15 minutes to make! You can let them harden a bit in the fridge or freezer, but a good number of mine didn’t make it that far. What can I say? Chocolate and chili are the new PB&J.

I realize that this is the third oat-based dessert recipe I’ve posted…out of a total of three dessert recipes. It’s just…oats are so good! And they’re perfect for no-bake yummies you can keep in the freezer. 

This past week has been super chilly in San Francisco; I wore my winter jacket to work a couple times. In July! July! It’s madness. Saturday was comparatively warm (or, the day started out warm…), so I took the ferry across the bay to Oakland, grabbed a bubble tea, and spent the afternoon strolling about. I stopped in at an awesome Korean grocery store, Koreana, and picked out some matcha soba noodles, prepared spring roll fish sauce, and ssamjang. We’ll have to see what creations they turn out!

Chocolate Chili Bites

 

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Author: noctekana@gmail.com

Ingredients

• 1 cup almond milk
• 3 Tbsp cacao powder
• ¼ tsp vanilla extract
• ¼ cup dark maple syrup
• 2 Tbsp coconut oil
• 1 tsp chili powder
• 2 cups rolled oats
• ½ cup shredded coconut

Instructions

1. In a large saucepan, bring almond milk to a simmer over medium heat. Stir in cacao powder and reduce heat to medium-low.
2. Add vanilla extract, maple syrup and coconut oil. When coconut oil has melted, add chili powder ¼ tsp at a time until desired heat is reached (note that oats and coconut will cut the spiciness). Simmer for 5 minutes.
3. Add oats and shredded coconut, and stir constantly for 2 minutes. Remove from heat and let cool until handle-able.
4. Roll mixture into 1 inch balls and refrigerate.

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